![]() MAKES ½ L [1 pt] - 675g (1½ Ib) white fish trimmings - 1 medium-sized onion or leek, sliced - 1 celery stalk, sliced - juice of half a lemon - a few parsley stalks - small bouquet garni - 6 white peppercorns salt. 1. Wash the dish trimmings well under cold running water. Put in a large pan, add vegetables, cover with 1 L [2 pt] cold water and bring slowly to the boil. 2. Remove scum with a slotted spoon. 3 Add remaining ingredients, bring back to the boil, half cover with a lid and leave to simmer for 20-30 minutes. 4. Strain the stock into another saucepan through a sieve lined with butter muslin or cheesecloth. Press the bones with the back of a wooden spoon to extract all the juices, then discard the bones. 5 Boil the strained stock over high heat until it has been reduced by half and the flavour has been concentrated. 6 Adjust the seasoning and use immediately, or freeze when cold. |
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